Method for brewing starfruit wine

Abstract

The invention discloses a method for brewing starfruit wine, comprising: adding accessory ingredients, sugar, sulfur dioxide and saccharomyces cerevisiae into fruit juice for fermentation at low temperature; then adding acid starfruit juice for fermentation, aging and filtering to obtain the starfruit wine. The method has simple process, improves clarity and taste of the starfruit wine, reduces production period and production cost of the starfruit wine, ensures the bio-safety in the fermentation process and improves the microbial contamination resistance of starfruit wine due to the addition of accessory ingredients, sugar, sulfur dioxide and saccharomyces cerevisiae, improves the taste of the starfruit wine by acid starfruit juice, keeps the original flavour of the starfruit and improves the quality of the starfruit wine.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a carambola wine brewing method. Background technique [0002] In the process of fruit wine brewing, in order to improve the clarity of the wine and improve the taste, the fruit juice needs to be clarified before fermentation, and pectinase, gelatin, chitosan and other auxiliary agents are usually added to achieve the purpose. This process usually takes 12 ~24 hours, the whole process must be controlled at low temperature, which not only prolongs the production cycle, but also consumes energy. At the same time, the juice is easily contaminated by microorganisms and deteriorates. If the clarification of the fruit juice has not been carried out before or the clarification treatment is not complete, after the fermentation is completed, these additives need to be added to the fruit wine for treatment. This process also increases the risk of microbial contamination of the wine, and the additio...

AI Technical Summary

Problems solved by technology

[0002] In the process of fruit wine brewing, in order to improve the clarity of the wine and improve the taste, the fruit juice needs to be clarified before fermentation, and pectinase, gelatin, chitosan and other auxiliary agents are usually added to achieve the purpose. This process usually takes 12 ~24 hours, the whole process must be controlled at low temperature, which not only prolongs the production cycle, but also consumes energy. At the same time, the juice is easily contaminated by microorganisms and deteriorates

If the clarification of the fruit juice has not been carried out before or the clarification treatment is not complete, after the fermentation is completed, these additives need to be added to the fruit wine for treatment. This process also increases the risk of microbial contamination of the wine, and the addition of these additives, itself It also brings factors that lead to chemical and biological instability of the wine and affects the taste of the wine. Moreover, the original fruity aroma weakens as the fermentation progresses, and even odors appear, which affects the quality of the finished product